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Hanukkah Brisket

Hanukkah Brisket

Name: Hanukkah Brisket
Total time: 525 min
Yield: Serves : 10 to 12
Ingredients: 2 tablespoons dried thyme; 2 tablespoons sweet paprika; 2 tablespoons dried sage; 1 tablespoon freshly ground pepper; 1 tablespoon fine sea salt, plus more for seasoning; One 10-pound whole beef brisket; 1/4 cup grapeseed oil; 8 medium onions (3 pounds) sliced; 2 cups beef stock or low-sodium broth; 1 cup Banyuls vinegar or aged red wine vinegar; 1 cup tomato puree; 10 garlic cloves, peeled; 1 teaspoon black peppercorns; 1 bay leaf; 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges

Active Time

1 HR 10 MIN

Total Time

8 HR 45 MIN

Yield

Serves : 10 to 12

Andrew Zimmern likes to roast his brisket whole, because the fatty nose of the wide end will help to keep the roast moist. This juicy brisket also freezes well when cooked and bagged with the vegetables and liquid, so even a small family can make it. Slideshow: Amazing Brisket Recipes

Ingredients

2 tablespoons dried thyme
2 tablespoons sweet paprika
2 tablespoons dried sage
1 tablespoon freshly ground pepper
1 tablespoon fine sea salt, plus more for seasoning
One 10-pound whole beef brisket
1/4 cup grapeseed oil
8 medium onions (3 pounds) sliced
2 cups beef stock or low-sodium broth
1 cup Banyuls vinegar or aged red wine vinegar
1 cup tomato puree
10 garlic cloves, peeled
1 teaspoon black peppercorns
1 bay leaf
3 fennel bulbs, each cut through the core into 1 1/2-inch wedges

How to Make It

Step 1

In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.

Step 2

Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.

Step 3

Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.

Step 4

Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.

Step

Step 5

Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables.

Make Ahead

The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.

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Aggregate Rating value: 5

Review Count: 4437

Worst Rating: 0

Best Rating: 5

Author Name: Maya Henry

Review Body: This was AMAZING. I have never made brisket before, but my mother in law was out of town so I was in charge of the family Hanukkah dinner. I'm typically hyper critical of everything I make, but this was perfection. I forgot to add salt to the onions, but it turned out to be a happy mistake as the salt in the stock and the rub was plenty. The only difference was that I cooked it an extra hour, then it sat in the oven for about 30 minutes after I turned the oven off. We let it rest closer to 40 minutes, but the brisket was still hot. We did have to pop the veggies back into the oven for a few minutes to heat them back up, but they were delicious. My 84 year old grandfather in law said I was in charge of the brisket for all holidays from now on. Thank you! I did NOT have to add more liquid. It reduced by more than 1/2 during the cooking process, but my meat was deliciously moist and tender and the flavor was to die for.

Review Rating:

Date Published: 2018-12-03

Author Name: wedavis

Review Body: This was the worst brisket recipe I have ever made, hands down and I've made a lot of briskets. You're probably wondering why I would be looking for a new recipe if I've made so many good ones before? Answer is I like to try new recipes and ideas and maybe add something new to my recipe repertoire. In this case, the only thing I liked about it was the spice rub. I will use that in the future, so I guess I did get something out of it but as I was preparing to put it int he oven, I just knew there was not enough liquid in this recipe. And sure enough, there was no braising liquid left to speak of. Andrew says to skim off the fat but there was nothing to skim if from! In the past, my brisket is covered in liquid, this one just didn't have enough and because of it, it was too intensely flavored and dry. Might be a winner but it definitely needs more liquid!

Review Rating: 1

Date Published: 2018-04-03

Author Name: Stephen Halperin

Review Body: I made this in an 6 quart Insta Pot. The only changes I made where: 1) smaller brisket (2.5 lbs), 2) because of the smaller brisket, I lowered all the liquids by half (Vinegar, broth, pureed tomato), 3) lowered the amount of garlic, onion and fennel in the pot, 4) cooked for 60 minute under pressure, followed by a 10 minute natural pressure release. Since it took about 10 minutes for the Insta pot to reach pressure, the brisket was in the pot for 80 minutes total. This came out <strong><em>amazing</em></strong>! Really the best brisket I have ever made by myself! Moist, tender and flavorful. Since it was such a small brisket, I probably could have cut the time under pressure to 45 minutes, but since it is a braise, I don't think it mattered. I have a hunch, that cooking with pressure, this kind of dish has a lot of latitude in the time department.

Review Rating:

Date Published: 2019-02-11

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Hanukkah Brisket

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Make Ahead

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